In a baking dish, mix honey, lime juice and cinnamon. Mix. Place pineapple slices in the mixture and combine thoroughly to cover. Marinate two hours. Heat grill pan over medium heat. Place slices in the hot pan. Grill both sides, two minutes per side. To serve, place pineapple slices on a serving dish and top with vanilla ice cream. Drizzle remaining honey syrup over top.

-- From Mary Ann Arlio, of Trumbull, this week's cookbook winner

Honey Almond Date Balls

Makes 25-30

1/2 pound almonds

2 pints pitted dates, preferably medjool

1/4 cup honey

Vegetable oil for forming balls

Heat oven to 350 degrees. Grind almonds in a food processor, then transfer to a baking sheet and toast 5-7 minutes. Roughly chop dates, then put into a food processor. Pulse dates until finely chopped. Remove to a mixing bowl, add 1/2 the almonds and the honey. Mix until smooth. Coating hands with vegetable oil, form mixture into 1 1/2-inch balls. Roll each ball in the chopped almonds. Coat well. Place in a tightly sealed container. Any leftover nuts can be sprinkled over the balls to keep them from sticking to each other. Will keep up to five days in the refrigerator.

-- From Mary Ann Arlio, of Trumbull

Bee's Knees Cocktail

Honey simple syrup

½ cup honey

½ cup water

Cocktail

1 ounce (2 tablespoons) honey simple syrup

¾ ounce (1½ tablespoons) gin

½ ounce (1 tablespoon) freshly squeezed lemon juice

½ ounce (1 tablespoon) freshly squeezed orange juice

Honey simple syrup: Combine water and honey in a small saucepan. Heat over medium heat, whisking often, till the mixture reaches a slow simmer and the honey is liquid and smooth. Remove from heat and cool to room temperature.

For the cocktail: Combine 2 tablespoons honey simple syrup, gin, lemon juice and orange juice in a cocktail shaker filled with ice and shake vigorously. Strain into a small chilled cocktail glass and serve. Reserve remaining honey simple syrup for more cocktails. If left to stand longer than a few hours, the syrup will need to be re-simmered and recombined, then cooled again.

-- From PBS.org/food

Baby Back Ribs with Chipotle Honey Barbecue Sauce

Serves 4

For sauce:

1 cup honey

1 cup ketchup

½ cup apple cider vinegar

2 tablespoons reduced-sodium soy sauce or tamari

2 cans chipotle chiles in adobo sauce, stems trimmed, chopped

2 tablespoons adobo sauce (from the canned chiles)

2 teaspoons chili powder

1 teaspoon ground cumin

1 teaspoon fresh garlic, grated

1 teaspoon coarse salt

For ribs:

2 racks baby back ribs (about 2½ pounds each), each rack halved

Coarse salt

Black pepper

Place all the sauce ingredients into a small saucepan. Heat on medium-low heat until simmering.